https://preserveandpickle.com/how-to-make-mustard/

https://intentionalhospitality.com/homemade-yellow-mustard/

These aren't authoritative recipes, and I'm not a canner (I'm just tired and good at google so searched for fun), but the implication (and I'm sure someone who knows canning will come along and say for sure), the implication is that being so acidic, it's just a simple water bath thing.

What struck me though, reading through the recipes, is that most of them start with mustard powder, whether homemade or bought. Perhaps, keeping a jar of mustard powder would be easier? Because I imagine that grinding the seeds is the bothersome part of it. Mixing up the condiment seems like a couple minutes' effort.

It has never occurred to me to can mustard - I make it whenever I need it, and it seems to last me several months in the refrigerator. I use a version of Brad Leone's recipe, but I use wine instead of Verjus, although I've made it both ways. I have no children, and so there is no reason for me to omit wine from mustard, and I prefer the flavor of Chardonnay or Sauvignon Blanc to Verjus.

I did buy a huge container of mustard powder, but I also use black and yellow mustard seeds, which I grind in my Vitamix blender, using the dry container. I do not use cider vinegar in my mustard and instead use a red wine vinegar with plenty of flavor.

I realize that this is not what you want, but I thought you might be interested in some variations from plain yellow mustard. I've often had several jars of different mustards in my refrigerator, but I've finally settled on one favorite. If you do not want wine in your mustard, you can experiment with different kinds of vinegars.

If you have not made your copy-cat recipe yet i would try it first for a fridge batch before attempting canning. Give it a couple weeks of tasting as they tend to settle and change in intensity. Mustards, as we all know from grocery purchased, are all over the place when it comes to flavors and desires. A mustard seed or powder purchased will often be very different from a recipe. I use consistently two sources for whole seed and powder. Bulk one pound bags. Whole seed in 5 pound bags.

Like Lars, i have a recipe i make every few months and fridge. Double batch last weekend using more mustards in the Spring/Summer months.

I would only feel comfortable using one of the Ball tested recipes for the shelf stable pantry.

This is the time of year when i stock up on homemade spice blends, chili crisps, mustards, etc, while the weather is unpredictable. Gets me through July and then make as needed.

When i started making mustards a dozen years ago, i went through many recipes to even get close to purchased favorites.

I still stock a few commercial favorites in rotation. Still can't crack the code on a few we like.

This is my every-few-months stock-up. Two jars of chili crisp, same pan leaving a bit of the spice, add two cups of soaked over night mustard seed, gives me two jars of pickled spiced seed. Leaving one third in the pan, back burner on low, i add wine and rice wine vinegar. A cup of mustard powder, then into the blender with horseradish for a couple jars of semi grainy mustard.

This pic is 20 minutes ago---i'm such a slob. What a mess i make.

But i will have six fridge condiments we like. For a few months.

Thanks for the replies so far folks, very helpful :)

I do keep mustard powder on the shelf. And yellow mustard seed in bulk. Brown in lesser amount. And I have made up a fridge batch from powder in the past, but mostly used it fresh hot on, not mellowed like the smooth yellows are.

I think I was mostly frustrated because I was finally out of the jar stuff right when I needed a couple tablespoons more for the recipe. Figured I'd make some fresh. No more buying when I always have the ingredients on hand anyway. And knew it wouldn't be all mellow and handy like if I had a backup on the shelf. So if I'm gonna make a jar, why not can up a couple if I can? Maybe if it's good I'll share it as part of a goodie basket. But then no Ball for just plain ole... checked a couple other books I have and also other mustards, but not that.

Thought I'd hit up the good minds around here and then to make dinner. Make mustard another day soon.

BTW the sub... was to make a cheddar and bacon dutch baby. I used a dollop of dijon instead. Had fresh chives and parsley out of the kitchen garden, and a handful of greens for a bed. Still good.

Sleevendog, no apologies needed for what are obviously fresh drips!

What is chili crisp?

SO--I looked at several "safe canning" sites, and didn't find a recipe for plain yellow mustard. BUT--I found a recipe for Dijon Mustard that sounds delicious. Although this isn't what you're looking for, thought I'd share a link as it sounds sooooo good.

https://www.freshpreserving.com/blog?cid=dijon-mustard

I think I'll have to make some soon!

This site has a yellow mustard for canning. FoodPreservingMustard

Scroll down for the mustard section. Their yellow mustard had tumeric and paprika.

My issue with canning homemade mustard is that if it is thick enough to spread, it may be too thick to safely process at home. Density is an issue in many instances, which may or may not allow the heat to penetrate quickly or thoroughly enough. Somehow I doubt that there will be many tested recipes.

That doesn't mean you can't can it, it just means you have to determine your comfort level with the risk. Things that are relatively thick, yet high in acidity make me more comfortable than other things which may contain large amounts of low acid ingredients.

I can some things which are definitely not "approved" or tested by the government laboratories, and yet the risks are small enough that I'm comfortable. I don't share those with others, and anyone who wants to eat it is appropriately notified as to the issue(s). No small children or individuals with compromised immune systems (like my 86 year old Mother) indulge.

I'll look around and see what I can find, but this is probably going to come down to what you are comfortable with vs the convenience.

Annie

Thanks for the additional replies! Right handy.

And yay for a plain yellow mustard that can be canned. Extra nice that it calls for plain white vinegar. Looks like a regular fridge mustard recipie, but I'm feeling a bit assured with some reasonably sourced canning instructions.

I thought Ball recipes were approved. I see many recipes for mustards. Not on dumb blogger sites but University and FDA and the Ball book.

Mustard seed/powder is probably the most anti-microbial on our spice rack/pantry shelf. Especially with added vinegars.

I don't 'can', but mustards i would not hesitate. Sure, i would want the most approved recipe for safety reasons.

My neighbor cans mussels, moose meat, and seal flipper in any old jar, not even Ball jars, 🤢...no thank you when he 'gifts'. We accepted at first but we are good neighbors now so he is not affended.

I've canned many different types of mustard from approved canning sites but I've never seen a smooth mustard, other than the dijon style. I also make up batches not canned but stored in the fridge for long term. For the canned batches, I often switch up the spices but keep the liquid/vinegar proportions the same. That said... here is a recipe from Food Preserving.com . I can't vouch for it's safety... but there are no low acid ingredients, only "dry" spices and vinegar. Food Preserving - Yellow Mustard

Ingredient

White vinegar 3/4 cup

Mustard powder 1/2 cup

Garlic powder 1/2 teaspoon

Salt 1 teaspoon

Turmeric 1 teaspoon

Paprika (optional) 1/4 teaspoon

Make mustard. Whisk all ingredients together in a pan. Heat on medium (gentle boil) until thickened to your liking. Prepare lids. Ladle mustard into hot jars, leaving 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, and wipe rims clean with damp paper towel and seal. Process jars in boiling water for 15 minutes.

sleevendog, I don't THINK all Ball recipes are government approved, because not all are tested by government agencies. That doesn't mean they aren't safe to can, and I can't imagine that Ball doesn't do extensive testing before they would publish a recipe.

Canning in recycled jars is "not recommended" or at least it wasn't, I think the powers that be have caved a little on that. Any jar that a canning flat and ring assembly fits on can be used to safely can. Low acid foods like meat must be pressure canned, of course.

I reuse jars recycled jars regularly, although I do try to confine their use to hot water bath canning, only because I experience a greater amount of breakage in the pressure canner.

Annie